Spring break has allowed a little time to explore some new wheat-free pancake ideas.
The first is a variation of an Old Time Egg Pancake recipe from the “Modern Encyclopedia of Cooking” (original copyright 1947). Basically it’s four eggs, 1/3 cup heavy whipping cream, a pinch of salt, two tablespoons organic lard or butter and an apple, sliced. Preheat the oven to 400 degrees. Whip the eggs and whip the cream into the eggs along with the salt. Turn out into a hot cast-iron skillet with the lard. Top with the apple slices and place into the oven for about 20 minutes.
The second is a waffle made using the grain-free almond pancake recipe.
The almond pancake/waffle recipe has been greatly improved with the recent addition to the kitchen of a Vita-Mix 5200. I bought mine reconditioned from the company and saved hundreds. This blender literally makes flour out of the almonds, much better than the Cuisinart I was using previously. Then I drop in the eggs and it makes a perfectly smooth batter.
These pancakes and waffles are an enjoyable and healthful alternative to those made with wheat-flour.